Easy Chimichurri Sauce Recipe
Easy Chimichurri Sauce Recipe is a easy Argentinian recipe that serves 4. 120 calories per serving. Recipe by Inspired Taste on YouTube.
Prep: 10 min | Cook: PT0M | Total: 20 min
Cost: $4.58 total, $1.14 per serving
Ingredients
- 1 shallot Shallot (roughly chopped)
- 4 cloves Garlic (peeled)
- 2 cups Fresh Parsley Leaves (packed, stems removed)
- 0.5 teaspoon Dried Oregano (ground)
- 0.5 teaspoon Salt (to taste)
- 0.5 cup Olive Oil (extra virgin, best flavor)
- 0.25 cup Red Wine Vinegar (good quality)
- 0.25 teaspoon Red Pepper Flakes (optional for heat)
- 1 chili Fresh Red Chili (finely chopped, optional for fresh heat)
Instructions
Prep Aromatics
Roughly chop the shallot and peel the garlic cloves.
Time: PT5M
Pulse Shallot and Garlic
Add the chopped shallot and garlic to the food processor and pulse until finely chopped.
Time: PT1M
Add Parsley and Seasonings
Add 2 cups of fresh parsley leaves, 1/2 tsp dried oregano, and 1/2 tsp salt to the processor. Pulse until the parsley is nicely chopped but still slightly textured.
Time: PT2M
Incorporate Oil, Vinegar, and Heat
Measure 1/2 cup olive oil and 1/4 cup red wine vinegar. Add them to the processor along with 1/4 tsp red pepper flakes or the finely chopped fresh chili. Pulse briefly just to combine.
Time: PT1M
Rest and Meld Flavors
Transfer the chimichurri to a small bowl, cover, and let it sit at room temperature for about 10‑15 minutes before serving.
Time: PT15M
Serve or Store
Serve the chimichurri over grilled steak, chicken, roasted vegetables, or store in an airtight jar in the refrigerator.
Time: PT0M
Nutrition Facts
- Calories
- 120
- Protein
- 0g
- Carbohydrates
- 2g
- Fat
- 12g
- Fiber
- 1g
Dietary info: Vegan, Gluten-Free, Dairy-Free, Nut-Free
Allergens: None
Ingredient Substitutions
- Instead of Shallot: red onion (smaller amount)
- Instead of Fresh Parsley Leaves: cilantro (different flavor)
- Instead of Olive Oil: vegetable oil (less flavor)
- Instead of Red Wine Vinegar: apple cider vinegar
- Instead of Red Pepper Flakes: cayenne pepper
Equipment Needed
- Food Processor
- Chef's Knife
- Cutting Board
- Measuring Cups
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Do not over‑process the parsley; keep some texture.
- Measure olive oil and red wine vinegar accurately for proper balance.
- Adjust heat by adding pepper flakes or fresh chili to taste.
Chef Tips from the Video
- Use fresh, flat‑leaf parsley for the brightest flavor.
- Extra‑virgin olive oil gives the richest mouthfeel; avoid low‑quality oils.
- Let the chimichurri rest 10‑15 minutes before serving to let the herbs soften.
Troubleshooting
Sauce is too thick.
Add a splash of olive oil or red wine vinegar and pulse a few more times.
Sauce is too thin or watery.
Add more finely chopped parsley and a pinch more salt; pulse briefly to incorporate.
Flavor is overly bitter.
Reduce the amount of oregano and add a pinch of sugar or extra vinegar to balance.
Storage
Refrigerator: Airtight container, up to 1 week.
Freezer: Portion into freezer‑safe bags, up to 2 months.
Room temperature: Not recommended; keep refrigerated.
Make-Ahead Tips
- Make the sauce a day ahead; flavors deepen after resting.
- Store in a jar and bring to room temperature before serving for best texture.
Frequently Asked Questions
What is the cultural significance and history of chimichurri sauce in Argentine cuisine?
Chimichurri originated in the rural gaucho regions of Argentina as a simple herb sauce to accompany grilled meats. It reflects the country's love for fresh herbs, garlic, and bold flavors, and has become a national staple served at asados and family gatherings.
What are the traditional regional variations of chimichurri sauce in Argentina?
In the north, chimichurri often includes more red pepper flakes and sometimes oregano is omitted. In the central Pampas region, a higher proportion of olive oil and a splash of lemon juice are common, while some southern versions add smoked paprika for a deeper flavor.
How is chimichurri traditionally served with grilled meats in Argentine culture?
At Argentine barbecues (asados), chimichurri is spooned over hot, freshly grilled steak, chorizo, or chicken right before eating. It is also offered on the side so diners can add as much as they like, enhancing the smoky meat with fresh, tangy herbs.
What occasions or celebrations is chimichurri sauce commonly associated with in Argentine cuisine?
Chimichurri is a staple at family gatherings, national holidays like Independence Day, and especially during weekend asados where friends and relatives gather to grill and share food.
How does chimichurri fit into the broader South American culinary tradition?
Chimichurri exemplifies the South American emphasis on fresh, uncooked sauces that brighten rich, grilled dishes. Similar herb‑based sauces appear in Uruguay, Brazil (vinagrete), and Chile, highlighting a regional love for bright, acidic condiments.
What are the authentic traditional ingredients for chimichurri versus acceptable substitutes?
Traditional chimichurri uses fresh parsley, garlic, olive oil, red wine vinegar, dried oregano, and salt. Acceptable substitutes include cilantro for a different herb note, apple cider vinegar instead of red wine vinegar, and vegetable oil if olive oil is unavailable, though flavor will change.
What other Argentine dishes pair well with chimichurri sauce?
Besides grilled steak, chimichurri pairs beautifully with grilled chicken, pork ribs, roasted potatoes, empanadas, and even as a topping for grilled vegetables or a bright dressing for a simple salad of tomatoes and onions.
What are the most common mistakes to avoid when making chimichurri sauce?
Common errors include over‑processing the herbs, which destroys the desired texture, using too much vinegar which makes it overly sharp, and adding too much salt early; season gradually and taste as you go.
How do I know when my chimichurri sauce has the right texture and flavor?
The sauce should be slightly coarse with visible green flecks of parsley, not a smooth puree. Taste for a balanced bright acidity from the vinegar, a gentle heat from pepper flakes, and a well‑seasoned salty finish.
What does the YouTube channel Inspired Taste specialize in?
The YouTube channel Inspired Taste focuses on approachable, flavor‑forward recipes from around the world, emphasizing fresh ingredients, quick techniques, and dishes that inspire home cooks to try new cuisines.
Last updated: September 3, 2026
